One of the best things about running this site is that I often get to see pastry chefs grow. Antonio Bachour is one chef whose career I have really enjoyed following.
I was introduced to Antonio and his desserts nearly three years ago when he was the Executive Pastry Chef at Quattro in the Trump Hotel in Soho. Since then, Bachour has been on a tear. After accepting a job as the Executive Pastry Chef at the St. Regis Bal Harbour Resort in Miami, he was honored as a Top 10 Pastry Chef in the US and nearly won the overall prize at the 2011 StarChefs International Pastry Competition. (more…)